Name: Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 skin-on, bone-in chicken drumsticks; 4 skin-on, bone-in chicken thighs; 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise); EVOO, for drizzling; Sea salt and freshly ground black pepper; 1 ½ lb(s) baby potatoes; 4 - 5 sprigs fresh rosemary, leaves stripped and chopped; 2 small-to-medium onions, cut into thin wedges with the root ends attached; 1 handful fresh bay leaves; 1 frozen artichoke hearts, thawed, drained and halved, or 1 (14-oz) can artichoke hearts, drained and halved; 1 head garlic, cloves separated and crushed; 1 lemon, sliced; 1 cup dry white wine; 1 bunch black kale or dinosaur kale, stemmed; Freshly grated nutmeg

Prep Time

10 min

Cook Time

1h 10 min

Yields

4 servings

This hearty dinner is the perfect thing to warm you up on a cold day (but it’s also great any time of year!).

ingredients

skin-on, bone-in chicken drumsticks

skin-on, bone-in chicken thighs

whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)

EVOO, for drizzling

Sea salt and freshly ground black pepper

1 ½

lb(s) baby potatoes

- 5 sprigs fresh rosemary, leaves stripped and chopped

small-to-medium onions, cut into thin wedges with the root ends attached

handful fresh bay leaves

frozen artichoke hearts, thawed, drained and halved, or 1 (14-oz) can artichoke hearts, drained and halved

head garlic, cloves separated and crushed

lemon, sliced

cup dry white wine

bunch black kale or dinosaur kale, stemmed

Freshly grated nutmeg

Ingredient Substitution Guide

directions

Notes

You can prepare the chicken and vegetables ahead of time. Cover and store on the bottom shelf of the refrigerator until ready to roast.

Step 1

Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.

Step 2

In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.

Step 3

Position the rack on the center of the oven and preheat the oven to 350ºF.

Step 4

Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.

Step 5

Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.

Step 6

Divide the kale among plates and top with the chicken and vegetables.

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Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale

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directions

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